Lentil and Pigeon Pea Soup with Broiled Plantains Recipe

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This recipe for Lentil and Pigeon Pea Soup with Broiled Plantains, by Rebekah Malina, is from Rebekah's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Bring water to a boil. Add next eleven ingredients. Let boil 25-30 minutes.Rinse lentils then add to pot with potatoes. Boil until potatoes are almost cooked through and lentils are beginning to look soft.Add pigeon peas and let soup boil another 25 minutes or until soup looks slightly thick.Stir in butter.

For PlantainsSlice plantains about 2in in thickness. Toss in a mixing bowl with oil and salt. Place on baking sheet and place in middle rack of oven. Broil 10 minutes on one side, flip and broil 10 minutes on the other side.

Number Of
Servings:

Number Of
Servings:

6-8

Personal
Notes:

Personal
Notes:

If using dried pigeon peas, soak beans overnight then add with celery, onion, garlic to boil. If soup is not as thick as you'd prefer. Remove some potatoes, mash in a separate bowl then stir back into soup. Or dissolve 1 tbsp cornstarch in 2 tbsp cold water, stir mixture into soup and let boil a few minutes to thicken. Soup can also be made in slow cooker.

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